Spanish-style Cauliflower Puree

Prep time: 10 min
Cook time: 30 min
Total time: 40 min

Simple fresh ingredients make the best dishes. Bought cauliflower to try out a Spanish recipe. I didn’t want to make the traditional “coliflor con almendras” recipe so I tried something different. Simple yet delicious, this dish came out perfect! Please do try out the recipe and let me know how it comes out.

Ingredients

  • 1 organic cauliflower
  • 1 tablespoon unsalted butter
  • Whole milk
  • 1 teaspoon smoked paprika
  • 1 clove garlic cut fine
  • 10 no. Almonds sliced
  • 1 cup chanterelle mushrooms
  • 2 tablespoon soy sauce
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil 
  • Salt and pepper to taste

Method:

Wash and pat dry the cauliflower. Separate the florets and set aside. Add butter to a casserole on medium heat. Once the butter melts add the garlic and the cauliflower and sautéed a minute. Now add the milk so that the florets are half submerged. Add he paprika and salt and pepper to taste and cook until the florets are soft. Turn off heat and add the cauliflower and remaining milk to a food processor and purée. Set aside.

In a frying pan heat olive oil on medium heat and add the mushrooms. Sautée for about a minute and add the soy and Worcestershire sauce. Cook until soft and set aside.

To serve add the purée to a bowl and top with the mushrooms and the almond slices.

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